Dive into the delightful harmony of tangy cranberries and sweet white chocolate with these Cranberry White Chocolate Bliss Muffins. Perfectly moist and bursting with flavor, these muffins combine the wholesome goodness of white whole wheat flour (or a gluten-free alternative for those with dietary restrictions) with the indulgence of white chocolate. Whether you’re enjoying a leisurely breakfast, a mid-afternoon snack, or a sweet treat after dinner, these muffins offer a delicious balance of flavors that will satisfy your cravings and bring a smile to your face.
Why You’ll Love This:
These muffins are a testament to the magic that happens when tart cranberries meet creamy white chocolate in a dance of flavors, enhanced by the natural sweetness of bananas and maple syrup. The use of Greek yogurt and olive oil contributes to their tender crumb and moist texture, making them irresistibly good. Suitable for a variety of dietary needs with the option to use gluten-free flour, they’re a crowd-pleaser that everyone can enjoy. Easy to make and even easier to love, these muffins are sure to become a staple in your baking repertoire.
These Cranberry White Chocolate Bliss Muffins are a versatile treat perfect for any occasion. Serve them at brunch gatherings, pack them for a picnic, or treat yourself to a delightful snack any time of the day. They’re particularly fitting for holiday breakfasts or as a homemade gift during the festive season, offering a cheerful burst of cranberry and a decadent touch of white chocolate that embodies the spirit of celebration.
For an extra touch of elegance, top each muffin with a sprinkle of coarse sugar before baking to add a crunchy texture and a bakery-style finish. You can also drizzle melted white chocolate over cooled muffins for a decorative and delicious flourish. Present them on a festive platter or wrap them individually as gifts, tying each with a ribbon for a personal touch that will be appreciated by friends and family alike.
- 2 ripe bananas, mashed
- 2 large eggs
- 1/4 cup Greek yogurt
- 1/4 cup olive oil
- 1/3 to 1/2 cup maple syrup, adjusted to taste
- 2 teaspoons vanilla extract
- 1 cup white whole wheat flour (or gluten-free all-purpose flour for a GF option)
- 2/3 cup gluten-free oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup fresh or frozen cranberries, roughly chopped
- 1/2 cup white chocolate chips, plus extra for topping
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the mashed bananas, eggs, Greek yogurt, olive oil, maple syrup, and vanilla extract until smooth.
- Gradually add the white whole wheat flour, oat flour, baking soda, cinnamon, and salt to the wet ingredients, mixing until just combined.
- Gently fold in the cranberries and white chocolate chips.
- Distribute the batter evenly among the prepared muffin cups, using a scoop for consistency. Sprinkle additional chocolate chips and cranberries on top, if desired.
- Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these Cranberry White Chocolate Bliss Muffins, a delightful blend of flavors and textures that make for a perfect treat at any time of the day. Whether enjoyed fresh or savored after a quick thaw from the freezer, they’re sure to bring joy and satisfaction to your taste buds.